Favourite soup
Darkginger
hence this post!
This is mine:
A courgette (zucchini)
A carrot
A clove of garlic
A few mushrooms
A tin of chopped tomatoes
Tomato puree
Schwarz Garlic Italian Seasoning
A couple of slices of ham (just leave them out if you're veggie)
A tin of beans (not baked - but most any bean will do - cannelini, butter
beans, whatever - I get cans of 'bean cuisine' here - a mixture of beans)
Soup pasta (those little bits specifically designed for use in soups)
Olive oil
Parmesan cheese
A chicken stock cube (or chicken stock, if you have it! Vegetable stock
would be fine, too)
Black pepper
Heat a tablespoonful or so of oil in a pan, and add the clove of garlic,
crushed. Chop the carrot and courgette into little pieces and add to the
pan. Cook for a few minutes, just to slightly soften the courgette. Add the
tin of tomatoes, and the mushrooms, chopped. Crumble in the stock cube. Fill
the empty tomato can with water and pour into pan. Repeat. Add a generous
amount of Garlic Italian Seasoning (about a tablespoonful). Drain the can of
beans and add. Add a handful or so of soup pasta. Cook until the pasta is
soft and the carrot and courgettes are done. Add enough tomato puree to
thicken the soup. Chop the ham into small pieces and stir in. Add a couple
of tablespoonfuls of grated parmesan (the dry stuff they sell ready grated
is fine for this soup). Grind black pepper into the soup. Check and adjust
the seasoning, and serve. More of a 'whole meal' soup than a first course -
great with a couple of slices of garlic bread, or fresh French bread, for
lunch. One amount (as given above) can last me for three or four days
lunches. You might need to add more water on subsequent days - it can become
*very* thick!
I call this minestrone, but it doesn't attempt to be authentic, it just
tastes good. It was inspired by a soup served in a local pub - they do
wonderful food, and a friend who has just started working there is on a
mission for me - to get the recipe for their fish pie! (The pub is The
Towers, in Westport, Co. Mayo, Ireland, if anyone ever visits this area)
Jo
Puester
This is it, but due to cholesteral problems, I haven't eaten it in years.
The runner-up is curried chicken-rice or green pea with ham bone.
Portuguese Kale Soup is good, too, if you can stand the smell in the house!
Roasted Eggplant, Garlic, and Brie Soup
3 eggplants 8 c. chicken stock
1 c. garlic cloves 2 c. heavy cream
1/2 c. olive oil 8 oz. Brie, chopped (rind removed)
2 c. chopped onions Garnishes: (optional)
1/2 c. butter 1/4 c. sour cream or creme fraiche
salt and pepper 1/4 c. toasted pine nuts
1/4 c. basil 2 Tbsp. chopped chives
4 Tbsp. thyme
Split eggplant 3/4 of the way through lengthwise, stuff with
peeled garlic cloves. Brush with olive oil, salt and pepper,
chopped basil and thyme and roast in a 375 degree oven until
brown, about 35-45 minutes.
Remove eggplant from oven. Allow to cool, remove skin, chop.
Sauté onions in butter till translucent, add eggplants and garlic,
sauté 5 to 10 minutes, add chicken stock, bring to a simmer for 10
minutes. Add heavy cream (or 1/2 and 1/2 if you'd like it lighter).
Heat through but don't boil or it may curdle. Puree in blender,
a small batch at a time. Stir in Brie until melted. Adjust
seasonings. Serve with garnishes on the side.
Note: as you may imagine, this is really rich, but delicious.
gloria p
Jill McQuown
news:3AEAF32D...@worldnet.att.net...
>
> This is it, but due to cholesteral problems, I haven't eaten it in years.
> The runner-up is curried chicken-rice or green pea with ham bone.
> Portuguese Kale Soup is good, too, if you can stand the smell in the
house!
>
>
> Roasted Eggplant, Garlic, and Brie Soup
>
> gloria p
Gloria, I think you sent this recipe to me. I haven't tried it yet, but you
know I'm a soupaholic! Eggplant is looking good around this time. Brie
always looks good to me :0
I had slices of toasted french bread (brushed with oil and lightly dusted
with dried basil and oregano) to dredge in heated brie last night. Wasn't
in the mood to cook; that was perfect!
Tonight, spaghetti with a simple tomato-basil sauce (no meat) and toasted
breadsticks brushed with olive oil and roasted garlic paste.
It's warming up nicely outside (finally) and I'm thinking hmmm, Autocrat
iced coffee ;-)
Jill
Jill McQuown
news:I4wG6.29231$PF4....@news.iol.ie...
> Someone, somewhere asked about favourite soups, but I can't find the
thread,
> hence this post!
>
> This is mine:
>
> A courgette (zucchini)
> Jo
>
Your soup sounds very good, Jo! It's hard to say what my favorite soup is.
Depends on the day. I'm a soup-de-jour person. One day it might be my
grandmothers' potato soup; the next day it might be broccoli-cheese soup.
The next it may be spinach soup, or wild rice soup, or bean soup. Boli
likes to say "Jill will make soup out of anything". This is pretty much
true. Give me an ingredient, I'll find a way to make soup out of it.
But my favorite soup of the day is:
Potato Leek Soup (in bread bowls)
2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg
1 Tbs. dried parsley flakes
In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in blender or
food processor with about 1/4 c. broth and process until smooth. Return to
pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls.
Sprinkle with parsley. Serves 4.
The Bread Bowls:
4 small round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 Tbs. olive oil
Cut tops from round loaves about 3/4 inch thick to make "lids". Using a
sharp knife, cut around inside of loaf leaving 3/4 inch edge for the "bowl".
Hollow out the center. (Save removed bread to make croutons, breadcrumbs,
etc.) Rub the inside of the bread bowls and "lids" with garlic and brush
with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until
slightly toasted. Serve soup in bread bowls.
This is a tried and true recipe, I think a few folks here on rfc can attest
to it ;-)
Jill
Debbie
thread,
> hence this post!
>
> This is mine:
>
My favourite soup is "stone" soup. I usually have chicken/turkey/beef stock
in the freezer and when I'm in the mood for soup, depending on the type of
available ingredients, I'll heat up the stock and toss in left overs and
whatever else I might have on hand to freshen it up. Great for using
left-overs, using ingredients in season and also keeping in the theme of
whatever the family happens to be wanting that week.
D
C. L. Gifford
find the thread,
> hence this post!
> This is mine:
<snip>
> I call this minestrone, but it doesn't attempt to be
authentic, it just
> tastes good. It was inspired by a soup served in a local
pub - they do
> wonderful food, and a friend who has just started working
there is on a
> mission for me - to get the recipe for their fish pie! (The
pub is The
> Towers, in Westport, Co. Mayo, Ireland, if anyone ever
visits this area)
>
> Jo
I'd like to be there now Jo. Here is my favorite soup. I have
posted it a couple of times before but one more time won't
hurt. I also made this soup for the Sacramento Cook-in that I
missed. I ate all the soup myself. Big sacrifice.
Charlie
NORTHUMBERLAND BREAD SOUP
Source: #10 Downing Street Restaurant
San Diego, CA
1 lb. loaf white bread, broken into pieces
2.5 qts. chicken stock
2 large carrots, coarsely chopped
2 celery stalks/ribs, coarsely chopped
1 parsnip, coarsely chopped
1 turnip, coarsely chopped
1/4 cup butter
1/2 cup all-purpose flour
salt and white pepper to taste
1 cup heavy cream
1 cup milk
Soak bread in 2 qts of the chicken stock in a large stockpot
until bread is soft. Add vegetables and bring to a boil.
Reduce heat and simmer until vegetables are tender, stirring
often. Let cool.
Puree in batches in a blender. Note: at this point it can be
refrigerated until ready for use.
Melt butter in a small saucepan over low heat. Add flour and
cook 2 to 3 minutes without browning. Add salt and white
pepper to taste. Return pureed mixture to stockpot with the
remaining 2 cups of chicken stock and bring to a boil. Add
roux, mixing slowly and well to prevent lumps, and cook until
soup thickens and is creamy, stirring occasionally.
Just before serving, add cream and milk and heat through. Do
not let soup return to the boil. Add additional salt and white
pepper to taste.
Gary O.
I do the stone soup, sort of, when I either have broth on hand or the
time to make it. I generally try to add several vegetables and either
noodles or grains. I haven't yet figured how to use quinoa in soup.
If you can't get decent edible kale, this soup will punish you. But,
then, it is built for nutrition first, then tinkered with a bit to
make it either tasty or hearty. Fortunately, my local ranch markets
seem to know the difference and choose edible kale. Edible kale is
not a proper name, but it is not uncommon to use that term to
differentiate from ornamental kale, which is very bitter and
assertive.
6 qts Hearty Chicken Stock, such as Sheila Lukins' versions of
"Berta's Chicken Stock"
3 cups cubed, cooked chicken meat. I use the whole bird, but
white meat frankly tastes much better in this soup.
2 medium onions, sliced very thin
5 cloves garlic, chopped
4 large carrots, chopped
6 large celery ribs and their leaves, finely chopped
2 cups finely chopped green peppers. Anaheim works well here, as does
New Mexico green chile. Do not use more than one cup of poblano
for this soup, if poblano is used in combination with another
green chile.
2 cups kale leaves, torn into bite sized pieces, tough ribs discarded
4 small turnips, cubed
1 medium boiling potato, cubed
2 large tomatoes, peeled and chopped. Roma will work here, but I
prefer round ones here as an exception to the general rule
2/3 cup barley (hulled wheat is a good substitute)
3 tbsp tomato paste (optional)
2 tbsp Lea & Perrin's Worchestershire Sauce (optional)
1-1/2 tsp Kitchen Bouquet
2 tbsp dried marjoram
1-1/2 tbsp dried tarragon
2 tsp dried thyme
3 whole cloves
salt to taste
freshly ground white and black pepper, to taste
4 tbsp extra virgin olive oil
dash tobasco sauce (optional)
Sweet paprika (optional)
Chopped fresh Italian parsley
Wash the barley in several changes of cool water, until the water runs
clear. In a medium saucepan, cover the barley by about three inches
of cold water. Over high heat, bring the water to a boil, then reduce
heat to medium low. Cover and boil for 45 minutes, stirring
occasionally. Lower heat if necessary to keep the liquid from boiling
over. When the barley is tender, drain and set aside.
Set a large dutch oven over medium heat, when the pan is hot, but not
hot enough to burn the oil, add the oil. When the oil runs like water
when the dutch oven is swirled, add the onions. Stirring often, brown
the onions to a deep gold, adding the garlic when the onions have
thoroughly wilted and have just begun to turn color. Continue
browning the onions and the garlic until the onions have reached a
deep gold and the garlic is golden, stirring often. Add the kale,
quickly stirring several times to thoroughly coat with the oil.
Continue to cook for 3 minutes, stirring occasionally. Add the
chopped peppers, quickly stirring several times to thoroughly coat
with the oil. Continue to cook for 2 minutes, stirring occasionally.
Add the carrots, quickly stirring several times to thoroughly coat
with the oil. Continue to cook for 2 minutes, stirring occasionally.
When the carrots have just lost their brightness, add the celery,
quickly stirring several times to thoroughly coat with the oil.
Continue to cook for 2 minutes, stirring occasionally, until the
celery is translucent. Add the turnips, quickly stirring several
times to thoroughly coat with the oil. Continue to cook for 2
minutes, stirring occasionally, until the turnips show signs of
turning translucent. Add the potato cubes, quickly stirring several
times to thoroughly coat with the oil. Continue to cook for 1 minute,
stirring occasionally. When the potato has absorbed some of the oil
and the peppers have softened, add the chopped tomatoes, quickly
stirring several times to thoroughly coat with the oil. Continue to
cook for 2 minutes, stirring occasionally. Add the cold broth. It is
okay remove the broth from the refrigerator prior to using to
facilitate shorter boiling time, but it is not necessary to bring it
all the way to room temperature before adding to the dutch oven.
Adjust the heat to medium high, adding the marjoram, the thyme, and
some of the salt and pepper. When the soup begins to boil, add the
chicken meat, the cooked barley, and all of the remaining ingredients,
except for the remaining salt and pepper and the parsley. Return the
soup to a boil. Lower heat and simmer, covered, for 25 minutes,
stirring occasionally. If using the optional paprika, add 5 minutes
before serving. If serving sensitive sorts, remove the whole cloves,
else merely let each diner that there are three whole cloves somewhere
in the soup. Adjust salt and pepper to taste. Garnish with the
chopped parsley and transfer to a serving bowl and serve immediately.
Gary O.
trac...@pacbell.net
ari...@pepper.eajenkins.earthlink.net
<jmcq...@bellsouth.net> wrote:
[snip]
>
>But my favorite soup of the day is:
>
>Potato Leek Soup (in bread bowls)
>This is a tried and true recipe, I think a few folks here on rfc can attest
>to it ;-)
Oh yes, I certainly can. :) I'm not really a soup person. I
like miso soup, and Bah que teh, a soup with garlic, other herbs and
pork that my mother made us when we were kids. But I do love Jill's
Potato Leek Soup...
Ariane
bol...@erols.com
"Gary O." wrote:
>
>
> I do the stone soup, sort of, when I either have broth on hand or the
> time to make it. I generally try to add several vegetables and either
> noodles or grains. I haven't yet figured how to use quinoa in soup.
>
> If you can't get decent edible kale, this soup will punish you. But,
> then, it is built for nutrition first, then tinkered with a bit to
> make it either tasty or hearty. Fortunately, my local ranch markets
> seem to know the difference and choose edible kale. Edible kale is
> not a proper name, but it is not uncommon to use that term to
> differentiate from ornamental kale, which is very bitter and
> assertive.
<snippage of good sounding recipe>
> Gary O.
> trac...@pacbell.net
Thanks Gary, this sounds like a keeper, bound to be healthy too.
Boli
Victor Sack
> Someone, somewhere asked about favourite soups
A lot of soups are favourites of mine. One is _kololik_, an Armenian
soup. I think I posted the following about two years ago.
Kololik is basically a soup with stuffed meatballs. Its ingredients and
the technique of its preparation makes it, however, very different from
any European soups of this kind. There are several types of kololik and
some are easier to make than the others. Generally mutton or lamb is
used for meat, except for the Shusha kind where beef is used. (Shusha is
a town in the infamous Nagorno-Karabakh region, over which there has
been a war between Armenia and Azerbaidjan). Generally, kololik is
prepared thusly: Make stock from the bones. Put the meat through the
meat grinder twice, or, traditionally, pound it with a wooden mallet
until it turns into a homogeneous viscous mass. Sometimes meat is
pounded after being put through the grinder. To the minced meat add
some of the following: rice, groats or meal or cereals like semolina, or
flour, eggs, milk, onions, herbs and spices like parsley, basil,
tarragon, pepper, sometimes Cognac or brandy. Either mix all of this
with the meat, or form egg-sized or larger meatballs and fill them with
the above ingredients or with pieces of butter. To the broth add rice
or potatoes or chestnuts or any combination of the above, and onions and
herbs like parsley and tarragon, and often tomato paste. When the broth
is boiling, add meatballs and cook until they float. Continue cooking
until the rice is ready.
Here's a more structured recipe from a book I have here.
Kololik
500 g (1.1 pounds) beef or lamb from the hindquarter (round or rump),
bone in
3.5 tablespoons semolina
50 g (1.8 oz) butter or clarified butter or ghee
2 eggs
500 g (1.1 pounds) potatoes, quartered
2.5-3 tablespoons rice, cooked
3 tablespoons tomato purée
3 tablespoons parsley
1 tablespoon basil
1-1.5 teaspoons pepper
4 onions, finely diced and fried until golden
Make stock from the bones and strain.
Put the meat through the meat grinder, mix in semolina, eggs, salt
and half of the pepper and beat for 10-15 minutes. Form egg-sized
meatballs.
Now make the filling. Mix the cooked rice, the fried onions, and
half of the herbs. Add salt. Press the filling into the centre of the
meatballs.
To the stock add the potatoes, then the tomato purée and bring to the
boil. Add the meatballs and the rest of the herbs and spices. Cook
until the meatballs float and the potatoes are ready. The soup is
sometimes served sprinkled with some parsley.
Victor